Fresh Spicy Homemade Salsa
Most of my family went vegan for the month of January and I have to say this salsa was a big reason why I survived the first week. My lovely friend Laura, who was the reason I started this experiment, said that she lived on hummus for her first month of going vegan but I think for me it was fresh salsa and avocados that I subsisted on and there are definitely worse ways to live. Plus it is so simple to make. Every time I whip up a batch I wonder why I don’t make it more often. In less than 10 minutes I can have spicy salsa that reminds me of trips to Mexico, where I first learned to love this snack food. Don’t be fooled by how simple it is, this is packed with flavour and spice and it won’t last long.
Your non-tomato items need to be diced finely. Leave in as many of the seeds from your hot peppers as you like, we like it pretty spicy in my house so I left in more than half of them.
Chop your tomato to 1/4 inch pieces.
Toss them all together with the lime juice. I like to let it sit, in the refrigerator, for a couple hours to get the flavours really melded together. The longer it sits the more spice you’ll get usually but it really will only stay good for about 3 days. If you are the canning type person you can make this in bulk and jar it, hot water bathe it and store for a few months as well.
This month I have used this on wraps, as a salad dressing, over avocado toast and obviously strait out of the bowl on crisps. It is so simple and delicious and good with so many things. I hope you enjoy.